What should you get when you order from Boston’s Staff Meal truck? Per the truck’s name and philosophy, whatever you’re lucky enough to be served. As anyone who has ever even spent time with someone who has worked in the restaurant industry knows, staff meal is what the front and back of house employees (if they’re lucky to have enough time between prepping) eat each day in those last moments before the dinner rush. Depending on the restaurant (and how much pride the cook making family meal has), staff meal can either be something tremendous or wildly forgettable.

In this case, the truck’s Brian Dennehy takes the pride approach, noting on Staff Meal’s site, "We like to think we've made some pretty tasty staff meals over the years and we'd like to share those meals with everyone." There’s still something of an element of staff meal though: unpredictability. Will you be feasting on Hamdouille (hot ham and Andouille salad) with pickles and oyster crackers? Or beef blood meatballs in marinara with provolone and crispy shallots. Perhaps crab stick and scallion cream cheese, wontons, and apple butter? Who knows, just don’t mention their archrival, Boston’s Phantom Gourmet.

Arthur is The Daily Meal's executive editor. Previously, he was senior editor for Always Hungry NY, a James Beard Award-nominated daily blog and restaurant search engine acquired by The Daily Meal. Among other publications, he has written for Rough Guides, Fodor, Travel + Leisure, and The New York Times. Arthur is a graduate of the French Culinary Institute in New York City with real-world restaurant experience. To reach him, send an e-mail here.